Sandwich breads

Sandwich fillings and breads are like color combinations: Some are a perfect match and some clash. Full-flavored fillings, such as corned beef, pastrami and smoked salmon, are really at their best on hearty rye or pumpernickel. Delicate egg or fish salads are ideal on mildly flavored breads with soft textures; remove the crusts, if you like. Not-too-sweet pastries, such as brioche and croissants, make elegant sandwiches.

When a sandwich has a foreign accent, the most obvious choice is a bread from the same region. For example, fresh mozzarella, arugula and roasted red peppers, dressed with olive oil and balsamic vinegar, just seem to belong on crusty Italian bread. The sturdy bread can stand up to the oil and vinegar — softer breads would become soggy.